Fast Cherry Cake

Ingredients

• 1 cup fresh Chilean cherries, pitted and chopped
• 1 store-bought sponge cake or angel cake (or individual sized portions)
• 1 cup heavy cream
• 2 tablespoons sugar

Directions

1. Pit and chop the fresh cherries.
2. In a mixing bowl, whip the heavy cream with sugar until stiff peaks form. Fold in some finely sliced Chilean cherries – just enough so you can see cherries but the cream maintains its texture.
3. Slice the store-bought sponge cake or angel cake horizontally to create two or more layers, depending on your cake size and preference.
4. Spread a layer of prepared whipped cream on the bottom cake layer and sprinkle with chopped cherries.
5. Place the next cake layer on top and repeat the process until you’ve used all the layers.
6. Finish by spreading whipped cream on the top layer and decorating with additional cherries.